So…while I’m dreaming of that incredibly lazy day that I will never get, let’s talk about this quiche. The thing that makes this quiche so special is the slight crunch of the cornmeal crust and the flavorful swiss cheese. It really is perfect.

My mom would always make a quiche really similar to this when we were having a breakfast for dinner type meal. I have such fond memories of eating this quiche. The crunchy cornmeal crust is the perfect contrast to the creamy, rich egg filling. The sharp swiss cheese gives you tons of great flavor. It’s basically a dream come true in a pie pan.

Ingredients:

For the Crust

For the Filling

1 cup of milk (whole would be amazing but I used skim and it still tasted great)

2 cups shredded Swiss cheese tossed with 2 tablespoons flour (I didn’t have enough Swiss so I threw in a bit of cheddar for the quiche pictured)

1/2 teaspoon of salt

pepper to taste

dash of nutmeg

10 ounces cooked spinach, drained very well

Directions:

Preheat oven to 425 degrees.

Combine cornmeal, flour, salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. Roll out on lightly floured board. Fit loosely into a 9-inch pie pan, fluting edges (mine aren’t pretty but who cares).

Bake at 425 degrees for 15 minutes. Turn the oven down to 350 degrees and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving warm, room temperature or cold.

Verdict: One of my favorite things to eat.Husband’s take: He said he liked it, but after he left for work in the morning I saw lonely, leftover crust on his plate. He left the best part! I’m not sure if he didn’t like it or was just trying to save calories. Who knows. What I do know is that I don’t want to know. PS: I can serve this for breakfast or maybe brunch (but let’s be honest, we stopped being “brunch” people when E was born)–but I would have to add sausage or bacon or SOMETHING meaty to get away with serving this for any other meal.Changes I would make: None.Difficulty: Easy.

This looks awesome. We don’t really have brunch here either but eats lots of breakfast for dinner!

Brunch is my favorite meal too :) I love this quiche!

This quiche is gorgeous! It’s the perfect combination of browned melty cheese and spinach – and love the use of cornmeal for the crust… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

Thank you! Feel free :)

I love the versatility of quiche!

Rachel,
We made this for breakfast, only subbed our Rainbow Chard instead of the spinach (just wilted it in the pan and then cooled it and proceeded). Wonderful! Can’t wait for lunch so we can have it again!

I usually bring breakfast with me to work for my family. Is it possible to make the quiche, or just the crust, ahead of time? Or would it be too soggy and not as crunchy? No body likes a soggy crust! Thanks

I love leftovers of this quiche – it won’t be exactly the same, but it’s really good still. :) Hope you love it!

Just finished eating this yummy dish with the family. I had to add more water and shortening to the crust in order to make it form a ball. I also used coconut milk instead of milk and Havarti and pepper jack instead of Swiss. We also added sausage. It was a hit! Thanks

So glad you liked it! Thanks for sharing your fun adaptations!

Hi.i am making this quiche for my ladies sunday school class. I have prepared the crust tonight to bake off in the morning. Your recipe looks great
I hope mine will be as good as hours looks.thank you for sharing your recipe.cant wait to try the cornmeal crust.yum!!!

I hope everyone loves it! Let me know what you think! :)

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About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)

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